Yield: 6 servings
|1 can||(16 oz) tomatoes|
|\N \N||Pinch rosemary|
|\N \N||Pinch black pepper|
|16 ounces||Frozen corn kernels|
|1 \N||Green bell pepper, chopped|
|2 \N||Onions, chopped|
|2 tablespoons||Chili colorado (or you can|
|\N \N||Use any hot sauce - use|
|\N \N||Less if you like)|
|2 cups||Dry bread crumbs|
|1 cup||Grated cheese|
Contributed to the echo by: Leti Labell Baked Tomatoes and Corn Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes. Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt. Cook slowly for about 15 minutes.
Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until the top is brown.